- Mix 1 1/2 cups of the broth, soy sauce, cornstarch, sherry and ginger in medium bowl until smooth. Set aside.
- Heat oil in large deep skillet or wok on medium-high heat. Add garlic and cauliflower; stir fry 1 minute. Add remaining 1/4 cup broth; cover and cook 5 to 7 minutes or until cauliflower is tender-crisp, stirring occasionally. Add asparagus, bell pepper, snow peas and green onions; stir fry 3 to 4 minutes or until tender-crisp.
- Stir broth mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute. Sprinkle with toasted sesame seed, if desired.
- TIPS:Roasted Ginger Shrimp & Vegetable Stir-Fry: Prepare recipe as directed, adding 1 pound large shrimp, peeled and deveined, at the end of Step 2. Stir fry 2 minutes or just until shrimp turn pink. Continue as directed.